Here it is! The ultimate Wagamama Vegan Pad Thai. Just double the quantities for a MOB of 4.
Cooking Time (Includes Preparation Time): 25 Minutes
Ingredients (serves 2):
250g Ribbon Rice Noodles
1 Leek, Finely Sliced
1 Red Onion, Finely Sliced
200g Firm Tofu, Drained and Cubed
2 Spring Onions, Finely Sliced
2 Handfuls of Bean Sprouts
1 Inch Ginger, Grated
2 Garlic Cloves, Crushed
1 Fresh Chilli, Deseeded and Finely Sliced
1 Tsp Dried Chilli Flakes
3 Tbsps Preferred Cooking Oil
1 Small Handful Coriander Leaves
1 Small Handful Mint, Finely Sliced
100ml Amai Sauce [see recipe below]
1 Small Handful Peanuts, Roughly Chopped
2 Lime Segments
1 Tbsp Fried Shallots
Prepare a shallow bowl of cornflour and coat each tofu cube well. Heat two tablespoons oil in a frying pan or wok and fry the tofu until crispy and golden. Set aside.
In a large mixing bowl, add the leek, red and spring onions, beansprouts, ginger, garlic and chilli.
Cook noodles as per packet cooking instructions and drain.
Add the tofu and noodles to the mixing bowl and combine well.
Heat 1 tablespoon of oil in a frying pan or wok and add the contents of the mixing bowl. Toss the ingredients continuously and cook for 4-5 minutes.
Add the amai sauce and mix well. Cook for up to another minute.
Divide the pad thai between two serving plates and top with the peanuts, fried shallots, mint, coriander and lime segment.
1 Tbsp Malt Vinegar
3 Tbsps Sugar
1 Tbsps Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 Pinch of Salt
1 Tbsp Tomato Ketchup
2 Tbsps Tamarind Paste
Gently heat the vinegar, sugar and soy sauces in a small pan until the sugar has dissolved.
Stir in the remaining ingredients and set aside to cool.